Learning how to consume pure foods that are rich in probiotics and live enzymes, dense nutrients, etc, will bring the potential for totally restructuring our gut microbiome, where 80% of our immune system resides! Many people who embrace regular consumption of fermented and nutritionally dense foods and beverages achieve optimal health, optimal weight, and overall happiness. Its because cooks who make these become deeply nourished by the vital nutrients made available through fermentation.
Students will end the course with a wealth of information that will allow them to feel comfortable, confident, and excited to make their own fermented products at home, which will allow them to save money while increasing the health of their families!
The ideal student has a vested interest in improving their health and well being, and enjoys learning new skills that they can share with others. They have been thinking for a while, that they want to make a positive, lasting change in their lives, that aligns with their values of how they want to treat their bodies and the planet...or maybe they just happen to love kraut and want to know how to make it:) Perhaps they are in a great deal of suffering and they are looking for a new path to wellbeing.
These courses will offer something for all levels, whether you are beginning fermentor or advanced, students will learn about the value of traditional lacto-fermented foods, how to prepare these foods, how to have fun and get creative with fermentation, proper sanitation techniques, how to pair these foods with meals, how to create amazing condiments with lacto-fermentation, as well as how to assess the proper mixing and length stored. Students will learn how to use their intuition and creativity and let go of their fear of the unknown surrounding the fermentation experience.
Beet Kvass and kefir are probiotic drinks that have both been used for centuries to keep people healthy and strong. Beet Kvass is known in slavic nations as a “cure all.” It is a nutritional powerhouse that cleanses the liver, builds blood, reduces hypertension, aids digestion, and much more.
Kefir can improve digestive health and provide an excellent, bio-available source of protein and calcium. Homemade Kefir is one of the most powerful remedies for crowding out bad gut microbes like candida.
Use homemade kefir whey to make probiotic sodas that are alive and refreshing with awesome benefits, like Root Beer and Ginger Beer!
Kelly shows how to make kefir and says all the good benefits of it. Includes what materials to buy and how to prepare your kitchen. Also, lessons on Raw milk vs Pasteurized.
How to extract whey from kefir, the most important ingredient for your lacto-fermented foods.
Recipes and Additional Kefir Techniques. See Resources for the Recipe!
How to gather ingredients, create a ginger bug, mix, and store. See Resources for the Recipe!
Smart sodas with whey, fast fermenting tips, and more.
All about ginger! Benefits of ginger. Tips on how to grate ginger easily. Create a ginger bug. Using a space heater to speed up your ferments. Why you should have high sugar standards.
Kelly's #1 product for Creative Cultures drinks. Here's her secret recipe! How to gather ingredients, chop, and store. See Resources for the Recipe!
How Fermentation Works, The Power of Beets, Lavender and Rosemary Best Practices, Caring for your Fermentation Cutting-board, General Kitchen Sanitation Tips, FAQs.
What makes a scoby? Preventing disease with Fermented Foods. History of Fermented Foods.
Kraut timing for different vegetables, Kimchi Principles, Fermented Meat Possibilities.
Take the health and nutritional benefits of vegetables and multiply them through fermentation! Probiotics, digestive enzymes, and enhanced, beneficial nutrients are just some of the gifts of sauerkraut.
Incorporate fresh roots with amazing blood purification and anti-inflammatory properties like turmeric and burdock, and those with cleansing properties like ginger, horseradish and black radish into your kraut to produce a super immune strengthening boost!
Learn how to incorporate Medicinal Mushrooms and beneficial sea veggies as well.
Selecting the right Kefir and Salt Ingredients.
Beneficial Fermented Properties of Tumeric, Ginger, Shitake Mushroom, Burdock Root, Celery Root, Hijiki Seaweed
Preparing your Kitchen, Chopping the Ingredients, Mixing the Elements, Fermentation Best Practices. See Resources for the Recipe!
When to Compost, When to peel, a Note about Burdock Root, Compensating for low water volume by adding a Salt Brine, Hot Tip for Cleaning Your Fingernails,
Kelly is here for you to interact with. Please be her friend on Facebook and join the Creative Cultures Community. You did it! Thank you for going on this journey. Good luck and happy fermenting!
Kelly Dearie transitioned from full time teacher to full time therapeutic chef and family nutrition educator after helping her husband heal alternatively from two serious diseases, deemed incurable by Stanford doctors. Kelly’s favorite job is teaching and public speaking- empowering customers to transform their lives though incorporating fermented and nutrient dense foods into their daily routine. Kelly holds an MA in Education.